Preheat your oven to 425°F.

In a medium saucepan, bring the water and butter to a boil, ensuring that the butter is fully melted.

Remove the pan from the heat and stir in the flour and salt with a wooden or silicone spoon until a ball of dough forms.

Transfer the dough ball to the bowl of an electric mixer fitted with a whisk attachment.

Add the eggs one at a time and beat on medium speed until each one is fully incorporated before adding the next.

Spoon 1-2 tablespoons of the batter onto an ungreased or Silpat-lined baking sheet, about 2 inches apart.

Bake for 20-25 minutes for smaller cream puffs, or 25-30 minutes for larger cream puffs, until golden brown.

Remove the cream puffs from the oven and poke a small hole into each one to allow the steam to escape and the centers to dry out as they cool.

While the cream puffs are cooling, prepare the lemon cream.

Place your mixing bowl and whisk attachment into the freezer for 15-20 minutes before making the lemon cream.

Remove the mixing bowl and whisk attachment from the freezer and add the heavy cream, sugar, lemon zest, and lemon juice to the bowl.

Beat on high for 5-6 minutes or until stiff peaks form.

Once the cream puffs are fully cool, either pipe the lemon cream into the centers or cut the tops off and fill with the cream. Replace the tops.

Add a light dusting of powdered sugar or a sprinkle of extra lemon zest, if desired.